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Method for increasing acetoin yield through mixed fermentation

A technology of mixed bacterial fermentation and acetoin, which is applied in the field of fermentation engineering, can solve the problems of long experiment period, increased fermentation cost, complicated coenzyme regeneration system itself, etc., and achieves the effect of increasing yield

Inactive Publication Date: 2017-02-15
TIANJIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the complexity of constructing the coenzyme regeneration system itself, the long experiment period and the increase of fermentation costs due to the addition of exogenous sources, there is an urgent need for a method to increase the production of acetoin

Method used

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  • Method for increasing acetoin yield through mixed fermentation

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of method utilizing mixed bacteria fermentation to improve acetoin production, comprises the steps:

[0018] In the experimental group, EC-Rib 02 seeds were inserted into the fermentation medium at a seeding density of 0.05 biomass, fermented for 3 hours at 32°C and a stirring speed of 100 rpm, and then inserted into CJX-518 to continue fermentation; EC-Rib 02 and The biomass ratio of CJX-518 is 1:1, and the fermentation is continued, so that the total time from the introduction of CJX-518 to the end of fermentation is 72 hours, and the fermentation liquid containing acetoin is obtained.

[0019] In the blank group, CJX-518 seeds were inserted into the fermentation medium at an inoculation density of 0.05 biomass, and fermented at 32°C and a stirring speed of 100rpm, and the total fermentation time was 72 hours to obtain acetoin-containing fermentation liquid .

[0020] Experimental group and blank group fermentation medium formula according to g / L: glucose 30, ...

Embodiment 2

[0023] A kind of method utilizing mixed bacteria fermentation to improve acetoin production, comprises the steps:

[0024] In the experimental group, EC-Rib 02 seeds were inserted into the fermentation medium at a seeding density of 0.2 biomass, fermented for 4 hours at 37°C and a stirring speed of 200rpm, and then inserted into CJX-518 to continue fermentation; EC-Rib 02 and The biomass ratio of CJX-518 is 2:1, and the fermentation is continued, so that the total time from the introduction of CJX-518 to the end of fermentation is 72 hours, and the fermentation liquid containing acetoin is obtained.

[0025] In the blank group, CJX-518 seeds were inserted into the fermentation medium at an inoculation density of 0.1 biomass, and fermented at 37°C and a stirring speed of 200rpm, and the total fermentation time was 72 hours to obtain acetoin-containing fermentation broth .

[0026] Experimental group and blank group fermentation medium are formulated according to g / L: glucose 4...

Embodiment 3

[0030] A kind of method utilizing mixed bacteria fermentation to improve acetoin production, comprises the steps:

[0031] Insert EC-Rib 02 seeds into the fermentation medium at an inoculation density of 0.8 biomass, ferment for 5 hours at 42°C and a stirring speed of 300rpm, insert CJX-518, and continue fermentation; EC-Rib 02 and CJX-518 The biomass ratio is 4:1, and the fermentation is continued, so that the total time from the introduction of CJX-518 to the end of fermentation is 72 hours, and the fermentation liquid containing acetoin is obtained.

[0032] In the blank group, CJX-518 seeds were inserted into the fermentation medium at an inoculation density of 0.2 biomass, and fermented at 42°C and a stirring speed of 300rpm, and the total fermentation time was 72 hours to obtain acetoin-containing fermentation liquid .

[0033] Experimental group and blank group fermentation medium are formulated according to g / L: glucose 50, yeast powder 1, peptone 10, NaCl 5, K 2 HPO...

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Abstract

The invention discloses a method for increasing acetoin yield through mixed fermentation. The method comprises the following steps: a fermentation medium is inoculated with seeds of escherichia coli engineering strains EC-Rib02 of high-yield riboflavin at the inoculation density adopting biomass being 0.05-0.8, the seeds are fermented for 3-5 h under the conditions that the temperature is 32-42 DEG C and the stirring rotating speed is 100-300 rpm, then Paenibacillus polymyxa CJX-518 with the preservation number of CGMCC NO.7096 is inoculated with the seeds, and the seeds are fermented continuously, wherein the biomass ratio of the escherichia coli engineering strains EC-Rib02 of the high-yield riboflavin to the Paenibacillus polymyxa CJX-518 with the preservation number of CGMCC NO.7096 is (1-4):1. The method can increase the acetoin yield.

Description

technical field [0001] The invention belongs to the technical field of fermentation engineering and relates to a method for increasing the output of acetoin by fermentation with mixed bacteria. Background technique [0002] Acetoin is a flavor additive that can be widely used in the pharmaceutical industry, chemical industry, etc. Paenibacillus polymyxa (Paenibacillus polymyxa) CJX-518 with the preservation number CGMCC NO.7096 mainly produces 2,3-butanediol and a small amount of acetoin in the process of biological metabolism. In order to increase the production of acetoin, On the one hand, the researchers introduced a cofactor regeneration system through coenzyme engineering to adjust the distribution ratio of acetoin and 2,3-butanediol. On the other hand, the extracellular redox state and intracellular NADH / NAD + Closely related, researchers added oxidizing or reducing agents (NaBH 4 , DTT, Vc) to realize NADH / NAD + The adjustment and then realize the distribution rat...

Claims

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Application Information

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IPC IPC(8): C12P39/00C12P7/26C12R1/01C12R1/19
CPCC12P7/26C12P39/00
Inventor 程景胜刘蕾元英进陈涛赵学明
Owner TIANJIN UNIV